In honor of Valentine’s Day, I decided to make chocolate truffles. I have always wanted to make them, especially around Christmas and when I am in the mood for chocolate. They are truly quite simple and easy. My mother-in-law gave me a lovely little book call Chocolate Covered Friendship that is filled with various truffle flavorings that symbolize the author’s friends’ roles in her life. The entries are not specific recipes, so I wanted to start out with a simple recipe of semi-sweet and dark chocolate to begin my truffle making days. I used only the amount of chocolate I had (which was not much), half and half, vanilla, and a bit of sugar.
Several other Valentine’s Day desserts are molten chocolate cake, chocolate covered strawberries, or simply double chocolate gelato bought at the store. When I watched Rachel Ray, she made drunken strawberries with a chocolate “river” and a bit a whipped cream. That would be yummy and less time consuming than the chocolate covered strawberries but have a similar effect. I think the chocolate “river” was 1/3 cup cream, brought to a simmer, 1 big chocolate bar (probably at least 6 ounces possibly more), and a pinch of salt. Add chopped chocolate to warmed cream and stir constantly until it becomes a yummy chocolate liquid. Go to FoodNetwork.com for specifics.
The truffles I made were simple as well, but they would take longer than a couple of minutes. The recipe only makes a small quantity. When the mood struck for truffles, my pantry was low in chocolate supply. This is probably for the best because we only ate a small amount of truffles. The results though are gooey, rich, chocolate goodness. They are meant to not be eating in one second but savored. Their size allowed the person to have their mouths filled with chocolate for a minute or two similar to Dove chocolate’s slogan. “My moment…” I hope you enjoy this wonderful chocolate moment.
2 ounces of semi-sweet chocolate
1.5 ounces of dark chocolate (percentage of your choosing)
2 Tablespoons cream (I used half and half)
2 teaspoons sugar
½ teaspoon vanilla
1/3 cup powdered sugar or cocoa powder
Chop the chocolate in similar size pieces. In a double boiler (one small saucepan with a small amount of water hot, and a heat proof bowl on top not touching the water but resting in the pan), melt the chocolate with the cream and sugar. Stirring constantly. Take the bowl off of the heat when the chocolate is almost completely melted, keep stirring until it is all melted. The chocolate should be shinny. Add the vanilla and stir until combined. Pour in to a wide rimmed bowl and cover. Refrigerate until the chocolate sets about 1 hour. Set out to soften at room temperature for 1-2 hours.
When the chocolate is softened, place the powdered sugar or cocoa powder in a bowl. Scoop out a small ball of chocolate with a melon baler or small spoon. Shape it with your hands, and roll the truffle in the cocoa powder or sugar. Place on a beautiful plate and continue with the rest of the chocolate. Then sit back and enjoy your chocolate moment.
Makes 9 small truffles.